With a large, sharp knife, slice off the top fourthof the pumpkin and set aside. Scoop out seeds andstringy pulp. Replace top of pumpkin. Placepumpkin on a 15 x 10 x 1 inch baking pan. Bake in a375o oven for 50 to 60 minutes or till pumpkin fleshcan be scooped easily. Pumpkin will not be tender atthis point. Cool slightly for easier handling. Scoopout and reserve pumpkin flesh, leaving about a 3/4inch thickness of flesh on pumpkin walls. Cut fleshinto chunks (should have about 4 cups.) Do notremove any flesh from bottom of shell. Discardpumpkin top.In a large pot combine the 4 cups pumpkin flesh,broth, apple, carrot, ginger root, curry powder andcumin. Bring to boiling; reduce heat. Cover, simmerfor 10-12 minutes or till vegetables are tender. Coolslightly. Blend or process mixture, a third at a time,in a blender of food processor till smooth.Place pumpkin shell in a 3 quart casserole.(If pumpkin is to be removed from the casserolebefore serving, line the casserole with a doublethickness of heavy foil to help lift pumpkin later.)Pour soup into shell. Bake, uncovered, in a 375o ovenfor 20 minutes.Meanwhile, in a skillet cook bacon, reserving1 Tablespoon drippings in skillet. Cook onion andsugar in drippings till onion is tender. Finely crumblebacon and croutons into skillet. Sprinkle baconmixture on top of soup in pumpkin just beforeserving. Ladle soup into bowls to serve.Makes 8-10 side-dish servings (about 8 cups.)